1 lg. eggplant, cut into 1/2 inch slices
2 sm. cans tomato sauce
1/4 c. green onion, thinly sliced
1/4 c. mild green chilies, drained
8 black olives, sliced
2 garlic cloves, minced
1/2 tsp. cumin
8 oz. Monterey Jack cheese, grated
1/2 c. sour cream

Roll eggplant in egg and then in flour. Fry in butter (or put in oven until tender). While eggplant is cooking, in 1 1/2 quart saucepan, combine tomato sauce, green onions, chilies, olives, garlic and cumin and let simmer 10 minutes.

Put eggplant on bottom of baking dish and spread sauce mix on top. Put cheese on top of sauce and bake at 350 degrees until hot and bubbly, about 25 minutes. Serve each portion with 2 tablespoons sour cream.